ROSEMARY GARLIC LAMB CHOPS

Anova Culinary

These lamb chops are super tender, juicy, and so flavorful! The lamb loin chops are precisely and evenly cooked to the temperature you set with your desired doneness! 120-124 for rare 125-134 for medium rare

Author

Judy Hinckfoot

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 121F / 49.4C

Ingredients

Directions

  1. Preheat the sous vide machine: Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to your liking. I did 121 degrees for 2 hours for rare
  2. Season lamb chops: In a medium bowl, whisk together garlic, rosemary, lemon juice, 1 tablespoon olive oil, salt, and black pepper.
  3. Sous vide lamb chops: Rub the mixture into the lamb chops and place them in a zip-top bag. Make sure to arrange them in a single layer.
  4. Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (You can also use a vacuum sealer if you have one.) Leave the bag in the sous vide water bath and cook for about 2 hours.
  5. Once the timer goes off, remove the bag from the water bath. Chill the lamb in the fridge for about 10 minutes. Remove the lamb from the bag and wipe off any extra moisture with paper towels.
  6. Sear lamb chops: I did them on the grill over medium heat for about 2 minutes per side. Or you can heat 1 tablespoon of olive oil in a skillet over a medium-high heat. Once it’s hot, add the lamb chops and sear for about 2 minutes per side until nicely browned.

Finishing Steps

  1. Once seared plate them and cover with foil and let it rest 3-5 minutes